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Name: Gingerbread Protein Pancakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: Health
Ingredients: 2/3 cup almond milk; 1 tablespoon chia seeds; 2/3 cup teff flour; 1 tablespoon pure maple sugar (2 T coconut sugar, 10 drp stevia; 1 teaspoon baking powder; 1 teaspoon cinammon; 1 teaspoon ginger; 1/8 teaspoon cloves; 1/4 cup egg whites; 1 tablespoon molasses; 1 teaspoon vanilla

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INGREDIENTS

2/3 cup almond milk
1 tablespoon chia seeds
2/3 cup teff flour
1 tablespoon pure maple sugar (2 T coconut sugar, 10 drp stevia
1 teaspoon baking powder
1 teaspoon cinammon
1 teaspoon ginger
1/8 teaspoon cloves
1/4 cup egg whites
1 tablespoon molasses
1 teaspoon vanilla

Servings

INSTRUCTIONS

1. Measure your almond milk into a liquid measuring cup. Add chia seeds and stir in. Allow it to sit for 10-15 minutes, or while you prepare the rest of the batter.

2. Make teff flour by measuring about 1/2-1 cup teff into your blender or food processor. Blend until powdery. Measure 2/3 cup and transfer the leftover to a ziplock bag and store in the refrigerator.

3. Combine teff flour, baking powder, cinnamon, ginger and cloves. Whisk or stir together.

4. Stir in the egg whites, molasses and soaked chia and almond milk. Add the sugar last and taste for sweetness.

5. Cook evenly on both sides in a heated skillet with a bit of cooking oil.

6. Serve with coconut butter, a chopped up apple, pecans and a drizzle of maple syrup.

NOTES

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Gingerbread Protein Pancakes

2/3 cup almond milk
1 tablespoon chia seeds
2/3 cup teff flour
1 tablespoon pure maple sugar (2 T coconut sugar, 10 drp stevia
1 teaspoon baking powder
1 teaspoon cinammon
1 teaspoon ginger
1/8 teaspoon cloves
1/4 cup egg whites
1 tablespoon molasses
1 teaspoon vanilla

1. Measure your almond milk into a liquid measuring cup. Add chia seeds and stir in. Allow it to sit for 10-15 minutes, or while you prepare the rest of the batter.
2. Make teff flour by measuring about 1/2-1 cup teff into your blender or food processor. Blend until powdery. Measure 2/3 cup and transfer the leftover to a ziplock bag and store in the refrigerator.
3. Combine teff flour, baking powder, cinnamon, ginger and cloves. Whisk or stir together.
4. Stir in the egg whites, molasses and soaked chia and almond milk. Add the sugar last and taste for sweetness.
5. Cook evenly on both sides in a heated skillet with a bit of cooking oil.
6. Serve with coconut butter, a chopped up apple, pecans and a drizzle of maple syrup.

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Nutrition

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Serving Size: 1 Serving (91g)
Recipe Makes: 2 Servings

Calories: 232
Calories from Fat: 46 (20%)

Amt Per Serving		% DV

	Total Fat 5.1g	7 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 2.3g
Cholesterol 65.9mg		20 %
Sodium 160.2mg		6 %
Potassium 318.3mg		8 %
Total Carbohydrate 37.6g		11 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 31.1g
Protein 8.8g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 232

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